Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.

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Recipe Summary

additional:
25 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.

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Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

158 calories; protein 14.2g 28% DV; carbohydrates 8.8g 3% DV; fat 7.9g 12% DV; cholesterol 25mg 8% DV; sodium 229.3mg 9% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/27/2010
As written the proportions of the ingredients are off. But by fixing the proportions this came out fabulous for me. Use the amount of scallops tomato avocado and olive oil that the recipe calls for. Use 1/2 of a small onion instead of green onions 1/4 cup cilantro juice of one lime (mine yielded almost 1/4 cup) 1/2 tsp salt. Of course the amount of red pepper depends on personal taste. I used one small fresh medium-heat chili pepper. My hubbie and I loved it. Read More
(14)

Most helpful critical review

Rating: 3 stars
01/01/2007
Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro is not one of my favorite spices so I used some Salsa in place of. I also added some fresh Maine Shrimp. Read More
(4)
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/27/2010
As written the proportions of the ingredients are off. But by fixing the proportions this came out fabulous for me. Use the amount of scallops tomato avocado and olive oil that the recipe calls for. Use 1/2 of a small onion instead of green onions 1/4 cup cilantro juice of one lime (mine yielded almost 1/4 cup) 1/2 tsp salt. Of course the amount of red pepper depends on personal taste. I used one small fresh medium-heat chili pepper. My hubbie and I loved it. Read More
(14)
Rating: 3 stars
12/31/2006
Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro is not one of my favorite spices so I used some Salsa in place of. I also added some fresh Maine Shrimp. Read More
(4)
Rating: 4 stars
04/30/2008
My family loved this recipe. It is a great way to make scallops different. This goes great as a side "salad" with fish or a great lunch just by itself. Read More
(3)
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Rating: 5 stars
11/04/2010
This was delicious! I took mrs. kosmos advice and cut down on the amount of cilantro and lime juice. I used 1/4 cup cilantro and 3 tablespoons lime juice. I also cut back on the hot pepper flakes. Will definitely make again! Read More
(3)
Rating: 2 stars
11/30/2006
i really didn't like this. the cilantro was way too overpowering. i think a teaspoon of it would be plenty. the flavors just didn't blend well together. Read More
(3)
Rating: 4 stars
12/07/2013
I made this exactly as written and it was excellent. My guests wanted more the next day and the recipe to take home. I will definitely make this again but my personal preference will be to cut back on the cilantro next time. I find cilantro to be a very strong flavor and it just overpowered the other flavors in my opinion. Read More
(2)
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Rating: 4 stars
07/02/2014
Boy am I glad I took the recommendation of other reviewers to cut back on the lime juice! I used only 3 tbsp (vs 6 in the recipe) but even at that next time I'll use a max of 2 tbsp. maybe even less. I added some salt and I might consider a dash of sugar next time to take the edge off the lime juice. I did not use cilantro - I detest it. I served this on a bed of finely chopped lettuce. Read More
Rating: 5 stars
05/21/2017
My family absolutely love this recipe. I did not find the cilantro or lime juice too much. I actually used a full bunch of cilantro and 3 medium sized fresh squeezed limes. We love scallops but shrimp would definitely be a great substitute especially to keep the seafood smell out of the fridge and kitchen. Served this as a side with Beef Bolgogi on a bed of rice. Read More
Rating: 5 stars
04/25/2017
I loved this recipe??. I also cut the lime juice and cilantro back. AIso I used shrimp instead of scallops! Everyone enjoyed it. Read More